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Journal Abstract Search

150 related items for PubMed ID: 5610986

  • 1. [Changes in the free amino acid content in wild boar meat at different levels of its freshness].
    Belonosov VM.
    Vopr Pitan; 1967; 26(2):35-8. PubMed ID: 5610986
    [No Abstract] [Full Text] [Related]

  • 2. [Determination of the freshness of meat by its reactions to amino acids].
    Amin A.
    Veterinariia; 1972 Jan; 1():94-5. PubMed ID: 4125440
    [No Abstract] [Full Text] [Related]

  • 3. [Changes in the free amino acids of lamb meat during refirgerator storage].
    Kabaivanov S, Balabanova E.
    Vet Med Nauki; 1978 Jan; 15(1):84-90. PubMed ID: 685172
    [No Abstract] [Full Text] [Related]

  • 4. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
    [Abstract] [Full Text] [Related]

  • 5. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
    Pérez-Palacios T, Ruiz J, Barat JM, Aristoy MC, Antequera T.
    Meat Sci; 2010 May 13; 85(1):121-6. PubMed ID: 20374875
    [Abstract] [Full Text] [Related]

  • 6. [Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1985 May 13; 22(6):73-8. PubMed ID: 4035999
    [Abstract] [Full Text] [Related]

  • 7. [Amino acid composition of white poultry meat contaminated with psychotropic microorganisms of the genus Pseudomonas].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1984 May 13; 21(9):99-105. PubMed ID: 6528483
    [Abstract] [Full Text] [Related]

  • 8. [Amino acids composition of fruits-berry pastes after their fast freezing and prolonged storage].
    Guseĭnova BM, Daudova TI.
    Vopr Pitan; 2009 May 13; 78(1):69-73. PubMed ID: 19348287
    [Abstract] [Full Text] [Related]

  • 9. [Microbiology and biochemical changes in raw ham during seasoning].
    Giolitti G, Cantoni C, Bianchi MA, Renon P, Beretta G.
    Arch Vet Ital; 1971 Jun 30; 22(2):61-86. PubMed ID: 5096385
    [No Abstract] [Full Text] [Related]

  • 10. [Some data on the biologic value of lean chicken meat in comparison with the meat of other animal species].
    Faccini G, Pesino L.
    Acta Med Vet (Napoli); 1967 Jun 30; 13(5):321-33. PubMed ID: 5629577
    [No Abstract] [Full Text] [Related]

  • 11. [Influence of castration and age on the amino acid content of the meat of swine].
    Falaschini A, Monetti PG, Manfredini M, Barbieri L.
    Minerva Med; 1968 May 05; 59(36):2158-9. PubMed ID: 5651833
    [No Abstract] [Full Text] [Related]

  • 12. [Microbiology and biochemistry of pickled tongues and tongues to be pickled].
    Cantoni C, Bianchi MA, D'Aubert S.
    Arch Vet Ital; 1969 Apr 30; 20(2):83-95. PubMed ID: 5815885
    [No Abstract] [Full Text] [Related]

  • 13. [Contribution on the collagen content of raw sausages].
    Scharner E, Lorenz E.
    Arch Exp Veterinarmed; 1968 Apr 30; 22(1):151-9. PubMed ID: 5693098
    [No Abstract] [Full Text] [Related]

  • 14. [Change in free amino acid levels in cryl paste after prolonged preservation].
    Leshchenko PD, Nozdrachev SI.
    Vopr Pitan; 1971 Apr 30; 30(1):64-6. PubMed ID: 5572196
    [No Abstract] [Full Text] [Related]

  • 15. [Amino acid composition of chicken meat].
    Khamidullina L.
    Veterinariia; 1974 Sep 30; (9):107-8. PubMed ID: 4466039
    [No Abstract] [Full Text] [Related]

  • 16. [Changes in the quality of food products after prolonged freezing].
    Leshchenko PD, Nozdrachev SI.
    Vrach Delo; 1971 Jun 30; (6):137-8. PubMed ID: 5093576
    [No Abstract] [Full Text] [Related]

  • 17. [Characteristics of the nitrous substances in the meat of sharks and rays as a protein food raw material].
    Kizevetter IV, Nasedkina EA.
    Vopr Pitan; 1975 Jun 30; (1):36-40. PubMed ID: 1210184
    [Abstract] [Full Text] [Related]

  • 18. [Amino acid composition of the meat of different species of slaughtered animals].
    Balabukh AA.
    Vopr Pitan; 1976 Jun 30; (2):61-3. PubMed ID: 986103
    [No Abstract] [Full Text] [Related]

  • 19. [Amino acid composition of horse meat before and after heat processing].
    Urbisinov ZhK.
    Vopr Pitan; 1984 Jun 30; (1):73-6. PubMed ID: 6710965
    [Abstract] [Full Text] [Related]

  • 20. [Polyphosphates in preserved meat].
    Mucciolo P, Meira DR, Graner CA.
    Bol Oficina Sanit Panam; 1977 Jul 30; 83(1):41-7. PubMed ID: 142488
    [No Abstract] [Full Text] [Related]

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